I got this recipe idea from my brother, Mac. He told me about an awsome dish they had in New Orleans last weekend, it sounded so yummy I had to come up with a version of it. I think they came out great!
2 T butter
1/2 pound crawfish
1 small onion chopped fine
2 cloves garlic minced fine
1 cup cooked corn bread, crumbled fine
1/2 cup soft bread crumbs
1/2 can whole kernel corn
1/3 cup mayo
1 egg
salt, red pepper, black pepper, garlic powder
flour and corn meal for dredging
Melt butter, add onion and garlic and cook until soft. Add crawfish and cook for about 5 minutes. While this is cooking, place corn bread, corn and soft bread crumbs into a bowl. After cooking crawfish, drain the pan juices into the corn bread mixture. Chop crawfish and add to the corn bread mixture. Add mayo, egg and seasoning to taste.....mix everything together. Line a cookie sheet with plastic wrap, then scoop the mixture onto the plastic wrap forming patties. Mixture will be very loose. Place in the freezer for about an hour to firm up. Dredge the patties in a mixture of 1/2 flour and 1/2 corn meal and fry in a shallow pan.
These were SO good. I make a quick crawfish A-2-fay with the remaining 1/2 pound of crawfish and poured it over the crawfish cakes.
Thursday, December 9, 2010
Crab Cakes
This is one of Stevie's favorites!
1 pound crab meat(white jumbo lump is best)
1c soft bread crumbs
1/2 small onion, chopped fine
2-3 green onions chopped
2 cloves garlic, minced very fine.
2T butter
1/2 cup mayo
1 egg
season with red pepper, black pepper, salt and garlic powder
panko bread crumbs
oil for frying
Melt butter in a small saute pan, sweat onions and garlic for a couple of minutes until soft. Mix together bread crumbs, cooked veggies, mayo, egg and seasoning and mix together lightly. Fold in crab meat that has been picked over and drained well. Line a cookie sheet with plastic wrap, then scoop crab mixture on to the sheet forming patties. The mixture will be a little mushy and loose, if it is too loose to shape into patties, add more bread crumbs. Place the cookie sheet with the patties into the freezer for about an hour. this will firm them up enough to handle. Once firm, dredge them in panko bread crumbs and fry in a shallow pan until brown and crispy.
1 pound crab meat(white jumbo lump is best)
1c soft bread crumbs
1/2 small onion, chopped fine
2-3 green onions chopped
2 cloves garlic, minced very fine.
2T butter
1/2 cup mayo
1 egg
season with red pepper, black pepper, salt and garlic powder
panko bread crumbs
oil for frying
Melt butter in a small saute pan, sweat onions and garlic for a couple of minutes until soft. Mix together bread crumbs, cooked veggies, mayo, egg and seasoning and mix together lightly. Fold in crab meat that has been picked over and drained well. Line a cookie sheet with plastic wrap, then scoop crab mixture on to the sheet forming patties. The mixture will be a little mushy and loose, if it is too loose to shape into patties, add more bread crumbs. Place the cookie sheet with the patties into the freezer for about an hour. this will firm them up enough to handle. Once firm, dredge them in panko bread crumbs and fry in a shallow pan until brown and crispy.
Wednesday, October 27, 2010
Stuffed mushrooms
This a always a big hit!
3 pounds mushrooms, stems removed
1 pound crab meat
1 C pepper jack cheese grated
1 C mayo
bread crumbs....enough to make the mixture think enough to work with
old bay seasoning, red pepper
Mix all ingredients together and stuff into mushroom caps. bake about 30 minutes(time depends on size of mushrooms)
Another yummy stuffed mushroom idea is to use the spinach and artichoke dip recipe. Mix in enough bread crumbs into unbaked dip to make the dip workable and stuff into mushrooms.
3 pounds mushrooms, stems removed
1 pound crab meat
1 C pepper jack cheese grated
1 C mayo
bread crumbs....enough to make the mixture think enough to work with
old bay seasoning, red pepper
Mix all ingredients together and stuff into mushroom caps. bake about 30 minutes(time depends on size of mushrooms)
Another yummy stuffed mushroom idea is to use the spinach and artichoke dip recipe. Mix in enough bread crumbs into unbaked dip to make the dip workable and stuff into mushrooms.
Warm Crab Dip
This is great stuff.....wonderful with crackers or toasted slices of french bread.
1 pound cleaned crab meat
1 8oz package cream cheese, sofented
1 small onion diced and sauteed until tender
1C mayo
1C sharp cheddar cheese
red pepper, black pepper, garlic powder and salt
Mix all ingredients together and bake just until bubbly and golden brown on top.
1 pound cleaned crab meat
1 8oz package cream cheese, sofented
1 small onion diced and sauteed until tender
1C mayo
1C sharp cheddar cheese
red pepper, black pepper, garlic powder and salt
Mix all ingredients together and bake just until bubbly and golden brown on top.
Mexican Dip
This is a wonderful, hearty dip. I like to keep it warm in a small crock pot for serving.
1/2 pound ground beef
1/2 pound fresh bulk sausage or Jimmy Dean breakfast sausage(my favorite)
1 small onion diced
1 pound Velveeta
1 can rotel tomatoes, drained
1 can cream of mushroom soup
Brown ground beef and sausage, drain well and return to pan. Add diced onion and cook until tender. Add cheese, rotel and soup and cook until cheese is melted.
This also makes super nachos, it great on a baked potatoes and freezes well if you have leftovers.
1/2 pound ground beef
1/2 pound fresh bulk sausage or Jimmy Dean breakfast sausage(my favorite)
1 small onion diced
1 pound Velveeta
1 can rotel tomatoes, drained
1 can cream of mushroom soup
Brown ground beef and sausage, drain well and return to pan. Add diced onion and cook until tender. Add cheese, rotel and soup and cook until cheese is melted.
This also makes super nachos, it great on a baked potatoes and freezes well if you have leftovers.
Shrimp Dip
This is a simple recipe, but the BEST shrimp dip!
1/2 pound shrimp, cooked and chopped fine
1C mayonaise
1C sour cream
2-3 green onions chopped fine
red pepper and black pepper
Mix together all ingredients and chill over night before serving.
1/2 pound shrimp, cooked and chopped fine
1C mayonaise
1C sour cream
2-3 green onions chopped fine
red pepper and black pepper
Mix together all ingredients and chill over night before serving.
Spinach and Artichoke Dip
This is my most requested dish to bring to any party....it's really good stuff!!
1 package chopped frozen spinach, thawed, drained well and chopped
1 can arichocke hearts, drained and chopped
1 8oz package cream cheese, softened
1 C sour cream
1 C mayonaise
1C pepper jack cheese, grated
1C parmesan cheese, grated
2 cloves garlic, grated
red pepper, garlic powder, hot sauce and black pepper to taste
Mix all ingredients together, spread into baking dish and drizzle with olive oil. Bake until bubbly. Serve with crackers or toasted slices of french bread.
1 package chopped frozen spinach, thawed, drained well and chopped
1 can arichocke hearts, drained and chopped
1 8oz package cream cheese, softened
1 C sour cream
1 C mayonaise
1C pepper jack cheese, grated
1C parmesan cheese, grated
2 cloves garlic, grated
red pepper, garlic powder, hot sauce and black pepper to taste
Mix all ingredients together, spread into baking dish and drizzle with olive oil. Bake until bubbly. Serve with crackers or toasted slices of french bread.
Thursday, June 3, 2010
Almost Apple Pie
This is great!! I decided to try a little experiment with the TONS of zucchini that are coming out of my mother's garden right now. But to get a true picture of whether or not this pie was any good I was going to have to trick my husband into eating it. He always tells me he HATES squash, (but he always eats it when I make it). So I told him I made an apple pie, and I had tried a new recipe, and he ate it up with out a single word!! Of course if I had told him it was zucchini, he would have hated it instantly!!! So here is a good way to use up all that extra zucchini....
Pie crust for a double crust pie(I use Pillsbury already pie crust)
4 med size zucchini
1 cup sugar
1/2 cup brown sugar
2 t cinnamon
2 T corn starch
1 t vanilla
Preheat oven to 350.
Peel zucchini, cut in half length wise, scoop out any large seeds. Now slice the zucchini in to half moon shapes(kinda looks like sliced apples). You should have about 5-6 cups of sliced zucchini. Now toss the zucchini, sugars, cinnamon, cornstarch and vanilla together until all the zucchini is well coated in the sugar mixture. Pile the zucchini into an unbaked pie shell. There will be a lot of zucchini, pile it high because it will cook down quite a bit when it bakes. Cover with another layer of pie crust, crimp edges and bake on a foil lined cookie sheet to catch any drips. Cook until the crust is golden brown. Now get ready to fool everyone!!!
Pie crust for a double crust pie(I use Pillsbury already pie crust)
4 med size zucchini
1 cup sugar
1/2 cup brown sugar
2 t cinnamon
2 T corn starch
1 t vanilla
Preheat oven to 350.
Peel zucchini, cut in half length wise, scoop out any large seeds. Now slice the zucchini in to half moon shapes(kinda looks like sliced apples). You should have about 5-6 cups of sliced zucchini. Now toss the zucchini, sugars, cinnamon, cornstarch and vanilla together until all the zucchini is well coated in the sugar mixture. Pile the zucchini into an unbaked pie shell. There will be a lot of zucchini, pile it high because it will cook down quite a bit when it bakes. Cover with another layer of pie crust, crimp edges and bake on a foil lined cookie sheet to catch any drips. Cook until the crust is golden brown. Now get ready to fool everyone!!!
Friday, May 28, 2010
White Chocolate Raspberry Swirl Cheesecake
My husband LOVES this cheesecake and it is so easy!! Tomorrow is his birthday....so cheesecake it is!!!
3 8 oz. packages of cream cheese(at room temp)
3/4 cup sugar
1t vanilla
3 eggs
3/4 cup of white chocolate chips(melted)
1 9oz(this is the larger size)graham cracker crust
3T raspberry jam(or strawberry or blackberry or what ever you like)
Heat oven to 375
Beat cream cheese, sugar and vanilla with a hand mixer until well blended. Add egg and mix. Pour chocolate and and stir until blended. Pour into pie crust.
Microwave jam until melted. Dot top and cheesecake with jam and swirl gently with a knife.
Bake 50 minutes, or until center is set. Cool. Refrigerate 3 hours before serving.
3 8 oz. packages of cream cheese(at room temp)
3/4 cup sugar
1t vanilla
3 eggs
3/4 cup of white chocolate chips(melted)
1 9oz(this is the larger size)graham cracker crust
3T raspberry jam(or strawberry or blackberry or what ever you like)
Heat oven to 375
Beat cream cheese, sugar and vanilla with a hand mixer until well blended. Add egg and mix. Pour chocolate and and stir until blended. Pour into pie crust.
Microwave jam until melted. Dot top and cheesecake with jam and swirl gently with a knife.
Bake 50 minutes, or until center is set. Cool. Refrigerate 3 hours before serving.
Monday, April 12, 2010
"Cuppa" Cobbler
So you are wondering....What is Cuppa Cobbler??? This is a recipe from my dear friend Loni, who got it from her Mom. I have made it from memory for so many years, this might not be the original recipe....lol!!! It is a supper simple recipe for a fast and yummy fruit cobbler, and I call it Cuppa Cobbler cause it uses one cup measurements. It is great with any fresh fruit, but canned fruit is great too. Top it with a scoop of ice cream and it is heaven in a bowl!!
1 stick of butter
1 cup of self rising flour
1 cup sugar
1 cup milk
1 t vanilla
about 2-3 cups fresh or canned fruit
sprinkle of cinnamon
Melt the butter in a 11x7 or 8x8 baking dish. Mix together the flour, sugar, milk and vanilla. pour over the melted butter that is in the baking dish. Now arrange the fruit on top of the batter, sprinkle with cinnamon. Bake at 375 for about 30 minutes. The fruit will sink to the bottom, the cake will brown and pull away from the sides of the dish. Serve warm, topped with whipped cream or vanilla ice cream.
1 stick of butter
1 cup of self rising flour
1 cup sugar
1 cup milk
1 t vanilla
about 2-3 cups fresh or canned fruit
sprinkle of cinnamon
Melt the butter in a 11x7 or 8x8 baking dish. Mix together the flour, sugar, milk and vanilla. pour over the melted butter that is in the baking dish. Now arrange the fruit on top of the batter, sprinkle with cinnamon. Bake at 375 for about 30 minutes. The fruit will sink to the bottom, the cake will brown and pull away from the sides of the dish. Serve warm, topped with whipped cream or vanilla ice cream.
Saturday, April 10, 2010
Suggie's Strawberry Pie
It is Spring time again, and we all know what that means.......STRAWBERRIES!!!! My Mom make the best strawberry pie in the world, you must try it!!! This recipe makes two pies, and I have tried to find a way to half the recipe, and it never comes out right. So make two and eat a lot, or find a friend to share with.....they will love you forever!!!
2 baked pie shells(I use the refrigerated roll type)
2 pints strawberries, stems removed, and cut in half
1 1/2 cups sugar
2 T cornstarch
1 1/2 cups water
1 small package strawberry Jello
2 small or one large container of Cool Whip
Combine sugar, cornstarch, water and jello. Cook over medium heat until clear. Cool to room temp. Arrange strawberries in the baked pie shells, pour sugar mixture over the berries. Refrigerate for 2 hours. Top with cool whip and serve.
2 baked pie shells(I use the refrigerated roll type)
2 pints strawberries, stems removed, and cut in half
1 1/2 cups sugar
2 T cornstarch
1 1/2 cups water
1 small package strawberry Jello
2 small or one large container of Cool Whip
Combine sugar, cornstarch, water and jello. Cook over medium heat until clear. Cool to room temp. Arrange strawberries in the baked pie shells, pour sugar mixture over the berries. Refrigerate for 2 hours. Top with cool whip and serve.
Saturday, March 27, 2010
Mayhaw Jelly
Grandma Frieda ALWAYS had mayhaw jelly....ALWAYS!! It is simply wonderful stuff, if you have never tried it, you have been missing out. A few years ago, when Mayhaws became hard to come by, my Dad planted some mayhaw bushes out by the canal on the farm. They are now mature plants and are making mayhaws like crazy! The freezer was still full of mayhaws from last year, and the fresh mayhaws will be getting ripe in a month or so, so it is time to make jelly! I do not have Grandma Frieda's recipe, so I went on-line and got a recipe from The Mayhaw Association. It comes out just as good as hers! It is really easy to make the jelly...it's getting the juice that is the hard work!
To get your juice, cook mayhaws in just enough water to get them going. Cook until the berries pop and release their juice. Smash the mayhaws as they are cooking, so you can get as much flavor out of them as possible! Once they have been cook and mashed, it is time to start straining. (this is the yucky part) I start with a collander over a large pot, ladle in the juice and berries, pressing down as you go to get has much of the juice out as possble. This step will remove all the large pieces, skins and stems. Now we strain again, this time through a wire mesh strainer, to remove any last bits of skins and stems. Now we strain again, this time through a wire mesh strainer lined with cheese cloth. You can also do this step with cone paint strainers. Now let you juice cool over night in the refrigerator and all the impuities will stettle to the bottom. Ladle off the juice trying to get only the clear juice at the top of the container. The part at the bottom can be strained again through cheese cloth. You goal is to get clear juice with as few impurities as possible, that way you will have clear sparkling jelly!!
There are other methods for getting the juice, this is just what I have found works best for me. My grandmother used what she called "a chinaman's cap". It is a large cone shaped strainer. Other people use a "hanging bag method". All the cooked fruit is poured into a large muslin bag, which is tied closed and hung over a pot so that the juice seeps slowly out of it, keeping all the impurities in the bag.
Now to make the jelly....
5 cups mayhaw juice
5 cups sugar
1 box sure jell
1/2 t butter
Stir sure jell into the juice, add butter. Bring to a full roiling boil, skim off any foam that forms(foam will make your jelly cloudy). Stir in the sugar and bring back to a full rolling boil. Boil 2 minutes. Ladle into steralized jars, and seal according to lable directions.
To get your juice, cook mayhaws in just enough water to get them going. Cook until the berries pop and release their juice. Smash the mayhaws as they are cooking, so you can get as much flavor out of them as possible! Once they have been cook and mashed, it is time to start straining. (this is the yucky part) I start with a collander over a large pot, ladle in the juice and berries, pressing down as you go to get has much of the juice out as possble. This step will remove all the large pieces, skins and stems. Now we strain again, this time through a wire mesh strainer, to remove any last bits of skins and stems. Now we strain again, this time through a wire mesh strainer lined with cheese cloth. You can also do this step with cone paint strainers. Now let you juice cool over night in the refrigerator and all the impuities will stettle to the bottom. Ladle off the juice trying to get only the clear juice at the top of the container. The part at the bottom can be strained again through cheese cloth. You goal is to get clear juice with as few impurities as possible, that way you will have clear sparkling jelly!!
There are other methods for getting the juice, this is just what I have found works best for me. My grandmother used what she called "a chinaman's cap". It is a large cone shaped strainer. Other people use a "hanging bag method". All the cooked fruit is poured into a large muslin bag, which is tied closed and hung over a pot so that the juice seeps slowly out of it, keeping all the impurities in the bag.
Now to make the jelly....
5 cups mayhaw juice
5 cups sugar
1 box sure jell
1/2 t butter
Stir sure jell into the juice, add butter. Bring to a full roiling boil, skim off any foam that forms(foam will make your jelly cloudy). Stir in the sugar and bring back to a full rolling boil. Boil 2 minutes. Ladle into steralized jars, and seal according to lable directions.
Tuesday, March 23, 2010
Pork Chops in Green Chili Cream Sauce
So you say you have never heard of Green Chili Cream Sauce! There is a good reason for that, cause I made it up....lol!!!! My family loves anything with green chilies in it, so they show up often in my recipes. This is a yummy one, the sauce is good over rice, mixed with egg noodles, or poured over potatoes. Tonight I am doing some roasted potatoes, I think the sauce will be good with that too! I plan to try to adapt this recipe for the slow cooker soon....I will update with modifications if it works!
4-6 pork chops or small pork steaks
1 onion, chopped
3 cloves garlic, chopped
2 cups chicken stock
1 can green chilies
1 can cream of mushroom soup
1/2 cup sour cream
season with red pepper, black pepper, salt and small amount of cumin
Season pork, then brown well in a large skillet. When brown, add onions and about 1/2 cup of stock. Cook over medium high heat until all stock has evaporated and there are nice brown bits on the bottom of the pan. Now add the remaining stock, garlic, and chilies. Cover, reduce heat to low and cook until pork is tender, about an hour or so. Add additional or stock or water to the pan as needed. When the pork is tender add the cream of mushroom soup and sour cream the the pan. Cook until well blended and heated through. It's ready to serve!
4-6 pork chops or small pork steaks
1 onion, chopped
3 cloves garlic, chopped
2 cups chicken stock
1 can green chilies
1 can cream of mushroom soup
1/2 cup sour cream
season with red pepper, black pepper, salt and small amount of cumin
Season pork, then brown well in a large skillet. When brown, add onions and about 1/2 cup of stock. Cook over medium high heat until all stock has evaporated and there are nice brown bits on the bottom of the pan. Now add the remaining stock, garlic, and chilies. Cover, reduce heat to low and cook until pork is tender, about an hour or so. Add additional or stock or water to the pan as needed. When the pork is tender add the cream of mushroom soup and sour cream the the pan. Cook until well blended and heated through. It's ready to serve!
Sunday, March 21, 2010
Irish Soda Bread
I have wanted to try making Irish Soda Bread for quite some time, and I decided St. Patrick's Day would be the perfect time. But that was a no go, work got in the way that day! So today was the day.......Irish Soda Bread at last!! I have to admit, I had no idea what to expect, I had never eated it, never made it and had never used caraway seeds......but I LOVED it! It is very much like a slightly sweet biscuit or scone, I put a little honey butter on a slice and it went great with our homemade fried chicken. I think next time I might roll and cut it like biscuits, instead of doing the loaf. Also, Steve was not crazy about the caraway seeds, it can be made without them. You can also substitute dried cherries or cranberries for the raisins.
3 cups all purpose flour
1/4 cup sugar
1 T baking soada
1 t baking soda
1/2 t salt
4 T butter
2t caraway seeds
1 cup raisins
1 cup buttermilk
1 egg
Preheat oven to 400 degrees.
In a mixing bowl, combime flour, sugar, baking powder, soda and salt and stir well to mix.
Add butter and cut in until the size of small peas.
Stir in the caraway seeds and raisins.
In a small bowl, whisk the buttermilk and egg together and mix inot the dough with a rubber spatula.
Turn the dough out on to a floured work surface, knead and fold it over onto it's self several times. Shape into a round loaf and transfer to a greased cookie sheet. Cut a cross into the top of the loaf.
Bake for 15 minutes and then reduce heat to 350 and cook an additional 20 minutes or until nicely browed and a tooth pick inserted in the center comes out clean.
Cool bread on a rack and serve warm with honey butter or butter and orange marmalade.
3 cups all purpose flour
1/4 cup sugar
1 T baking soada
1 t baking soda
1/2 t salt
4 T butter
2t caraway seeds
1 cup raisins
1 cup buttermilk
1 egg
Preheat oven to 400 degrees.
In a mixing bowl, combime flour, sugar, baking powder, soda and salt and stir well to mix.
Add butter and cut in until the size of small peas.
Stir in the caraway seeds and raisins.
In a small bowl, whisk the buttermilk and egg together and mix inot the dough with a rubber spatula.
Turn the dough out on to a floured work surface, knead and fold it over onto it's self several times. Shape into a round loaf and transfer to a greased cookie sheet. Cut a cross into the top of the loaf.
Bake for 15 minutes and then reduce heat to 350 and cook an additional 20 minutes or until nicely browed and a tooth pick inserted in the center comes out clean.
Cool bread on a rack and serve warm with honey butter or butter and orange marmalade.
Saturday, March 20, 2010
Twice baked Potatoes
I have used up all my frozen twice baked potatoes, so I am making a big batch to freeze. I have found a super way to get the potatoes baked.....do it in the crock pot!!! Just wash your potatoes, wrap in foil, stack them in the crock pot and cook on high in your crock pot for about 3 hrs(adjust time for size of potatoes). You can also cook them on low and have them ready to go for dinner after work!!
4 baked potatoes, cooled
4 strips bacon
1/2 onion chopped
4 green onions
1 cup grated cheese
1/2 cup sour cream
1/2 stick butter, room temp.
season with salt and black pepper to taste
Bake potatoes and cool. Once cooled cut in half lengthwise, and scoop out the flesh, leaving a small bit along the peel. Place potato flesh into a mixing bowl and crumble. In a skillet, cook the 4 strips of bacon until crispy. Remove from skillet, cool and crumble into bowl of potato. Now cook chopped onion in the bacon dripping until onions are soft and clear, add to potato bowl. Mix in all remaining ingredients and stir together well. Now divide the potato mixture evenly among the potato shells, pack in well. You can freeze the potatoes at this point if you wish. I freeze them on a cookie sheet and when frozen solid I put them into a zip bag. When ready to bake, place on a Cookie sheet and top with a bit of grated cheese if you wish and bake at 350 until golden brown....about 1/2 hour to 45 minutes. In a hurry....heat them in the microwave until hot and then pop in the broiler for just a couple of minutes to brown the tops.
I have also made this as a casserole. Boil your potaotes and then follow the rest of the recipe. put potato mixture into a casserole dish and bake...yummy and fast!
It is also very easy to double or even triple this recipe. My family loves these and they are so easy and quick to add to a "not so special dinner" and make it a "WOW dinner"!!!
4 baked potatoes, cooled
4 strips bacon
1/2 onion chopped
4 green onions
1 cup grated cheese
1/2 cup sour cream
1/2 stick butter, room temp.
season with salt and black pepper to taste
Bake potatoes and cool. Once cooled cut in half lengthwise, and scoop out the flesh, leaving a small bit along the peel. Place potato flesh into a mixing bowl and crumble. In a skillet, cook the 4 strips of bacon until crispy. Remove from skillet, cool and crumble into bowl of potato. Now cook chopped onion in the bacon dripping until onions are soft and clear, add to potato bowl. Mix in all remaining ingredients and stir together well. Now divide the potato mixture evenly among the potato shells, pack in well. You can freeze the potatoes at this point if you wish. I freeze them on a cookie sheet and when frozen solid I put them into a zip bag. When ready to bake, place on a Cookie sheet and top with a bit of grated cheese if you wish and bake at 350 until golden brown....about 1/2 hour to 45 minutes. In a hurry....heat them in the microwave until hot and then pop in the broiler for just a couple of minutes to brown the tops.
I have also made this as a casserole. Boil your potaotes and then follow the rest of the recipe. put potato mixture into a casserole dish and bake...yummy and fast!
It is also very easy to double or even triple this recipe. My family loves these and they are so easy and quick to add to a "not so special dinner" and make it a "WOW dinner"!!!
Spicey Garlic Meatballs
It has been a long week, with NO cooking and very little home time. I was having withdrawls from the kitchen and the blog!!! So today, I am playing catch-up....getting a couple of things cooked, and getting a game plan together for next week.....in case it all goes down hill again!!!! So I had a pound of ground beef in the fridg, that was supposed to be Shepherds Pie on St Pat's Day, but that never happened....so I decided it needed to be cooked, would not want the meat to spoil!! So I decided to make some meatballs and freeze them. I can pop them into some spaghetti sauce(I have some frozen already) one night next week for a quick supper! So spicey garlic meatballs it is!!!
1 lb of ground beef
1 egg
1/2 a small onion, chopped
3 cloves of garlic chopped
1/2 cup plain bread crumbs
3/4 cup grated parmasan cheese
season with salt, black pepper, red pepper and red pepper flakes
Mix all ingredients together lightly, and shape into balls. Place meat balls in a baking dish with a small amount of water in the bottom of the pan. Bake at 425 until brown. Mine takeabout 50 minutes, you will need to adjust your time according to how large you make your meatballs. Cool. Now you can drop them into sauce or pop them into a zip bag and into the freezer.
1 lb of ground beef
1 egg
1/2 a small onion, chopped
3 cloves of garlic chopped
1/2 cup plain bread crumbs
3/4 cup grated parmasan cheese
season with salt, black pepper, red pepper and red pepper flakes
Mix all ingredients together lightly, and shape into balls. Place meat balls in a baking dish with a small amount of water in the bottom of the pan. Bake at 425 until brown. Mine takeabout 50 minutes, you will need to adjust your time according to how large you make your meatballs. Cool. Now you can drop them into sauce or pop them into a zip bag and into the freezer.
Friday, March 12, 2010
Crock pot Chili...not perfected yet!
I finally got my crock pot chili going today, and Bruce and Steve dug in before I even got home. They thought it was good, but I think it is far from perfected!! So no new recipe tonight. I decided I need comfort food after this very long week....so I pulled some cooked chicken out of the freezer and I am whipping up a quick batch of chicken salad!! Chicken salad will make the so-so chili experiment a distant memory!!!
Thursday, March 11, 2010
"Homemade" vs "From Scratch"
So the question has been asked......"do you cook EVERY night"? The answer, almost every night. The thing is, some times it is homemade and some times it is from scratch. Homemade is the way I like it, wonderful old family recipes, new and innovative creations, what ever I can throw together! But tonight was a "from scratch" night. I scratched some frozen fish sticks out of a bag, then I scratched some creamy garlic shells and sauce out of a pouch. I even scratched some tarter sauce(from Boudin King) out of a junk drawer and a few ketchup packets too!! Either way the family gets feds....homemeade just tastes so much better!! But I did a good thing and got my crockpot chili ready to go in the morning! It is in the "crock" in the fridge and will placed in the "pot" before I head out the door in the morning!
Wednesday, March 10, 2010
When the plan falls apart......
So today did not go as planned...thought I would be home by 4 to make meatloaf, but not the case! Too many sick people at the store, so I had to stay late and close :( So I opened up the floor to all my wonderful facebook friends for sugggestions of something quick to do with my pound of ground beef. The winner was hamburger steak with brown gravy, mashed potatoes and green beans. Stevie acted like I had cooked a award winning meal....lol!!!! I even cheated and used a packet of gravy mix(I never do that!!!) So I decided that I should plan better for tomorrow....Crockpot Chili!! Bruce will be so happy....he LOVES chili!!! So I started gathering all the ingredients, only to find I have no peppers!! How could this house be without peppers....I use them in everything(maybe that is why I am out of them)!!!! So the crockpot chili plan has turned into old fashioned chili, cooked on the stove, after MDO tomorrow(and after a trip to the Pig for some peppers). So tune in tomorrow for the Great Crockpot(maybe) Chili Caper......
Tuesday, March 9, 2010
Mac and Cheese
As requested....Mac and Cheese! I do not have a formal recipe for this dish....It is one of those "till it looks right" and "make do with what you have" dishes. So this is how I make it...
Melt about 1/2 a stick of butter in a sauce pan, when melted add about 1/2 a small chopped onion and cook until tender. Then stir in 2 heaping spoons of flour, stir until completly combined. Then add enough milk to make it a thick sauce.(I would guess about 2 cups...but I just pour until it looks right) When thick, add any combo of cheese you have on hand. I always put in some velveeta and then add what ever else you have on hand(pepper jack is a favorite of ours). Season with black pepper and red pepper and salt. Place cooked pasta into a buttered bakin dish, top with cheese sauce then with a little grated cheese and/or bread crumbs. Cook until bubbly and brown around the edges. Yummy hot out of the oven...or reheated the next day! Works great as a freezer dish......freeze before baking!
Melt about 1/2 a stick of butter in a sauce pan, when melted add about 1/2 a small chopped onion and cook until tender. Then stir in 2 heaping spoons of flour, stir until completly combined. Then add enough milk to make it a thick sauce.(I would guess about 2 cups...but I just pour until it looks right) When thick, add any combo of cheese you have on hand. I always put in some velveeta and then add what ever else you have on hand(pepper jack is a favorite of ours). Season with black pepper and red pepper and salt. Place cooked pasta into a buttered bakin dish, top with cheese sauce then with a little grated cheese and/or bread crumbs. Cook until bubbly and brown around the edges. Yummy hot out of the oven...or reheated the next day! Works great as a freezer dish......freeze before baking!
Straight from the freezer tonight!
Well there is no big TA-DAH tonight....simple supper is on the menu! Pulled some porkchops out of the freezer.....from the big sale at Market Basket a couple of weeks ago....going to sear them in a black iron skillet. Pulled some homemade mac and cheese out of the freezer........made a double batch last time and froze some......will pop that in the oven in a bit. Pulled some steam in the bag corn out of the freezer.....from the last super mega sale at Kroger. Total from the freezer dinner tonight!
Lately, when I am making something that we really like, or eat often, I try to make a double or triple batch and put some in the freezer. I found a super great trick for not loosing my baking dishes to the freezer. I pick the pan I would normally cook the dish in....line it with foil, put the food inside the foil and seal it up. Place the whole dish in the freezer and freeze until frozen solid. Now just pop the foil covered food out of the dish, and the baking dish goes back into the cupboard. Make sure to lable the food, what it is and what dish you froze it in...trust me, you will not remember what dish it goes in! Ask me how I know this!!! LOL!!! When you are ready to bake the dish...pop the foil covered food into the right pan(it will fit perfectly) and bake! Now you also have easy cleanup because of the foil!
Lately, when I am making something that we really like, or eat often, I try to make a double or triple batch and put some in the freezer. I found a super great trick for not loosing my baking dishes to the freezer. I pick the pan I would normally cook the dish in....line it with foil, put the food inside the foil and seal it up. Place the whole dish in the freezer and freeze until frozen solid. Now just pop the foil covered food out of the dish, and the baking dish goes back into the cupboard. Make sure to lable the food, what it is and what dish you froze it in...trust me, you will not remember what dish it goes in! Ask me how I know this!!! LOL!!! When you are ready to bake the dish...pop the foil covered food into the right pan(it will fit perfectly) and bake! Now you also have easy cleanup because of the foil!
Monday, March 8, 2010
Chicken Pot Pie
This is a good recipe using left over chicken and whatever leftover bits of veggies you have in the fridge. Today I was low on chicken(a certain man...Stevie...raided the leftover chicken in the fridge) so we had more veggies and less meat in this pot pie!! It is also best when you use homemade chicken stock!! I used to dread this task....but no more!!! I have found a super easy way to making chicken stock...the crockpot!!! Just dump some chicken pieces or bones, some onion(peels and all), carrots and enough water to cover all into the crockpot and forget it...let it go all day or all night. Stain and you have perfect, yummy stock!!
4 cups chicken stock
1 small onion chopped
mixture of crunchy veggies(carrot, potato, celery, etc)
4T melted butter
4 T flour
mixture of tender veggies(peas, asparagus, squash, etc)
3-4 cups chopped chicken
1/2 cup sour cream
1 sheet puff pastry(thawed according to package directions)
Start onion and crunchy veggies in a small amount of oil, cook for a few minutes and then add about 1 cup of stock. Cook in high heat, softening the veggies and reducing the stock down. When stock is almost all gone add the remaining 3 cups of stock. Mix together the melted butter and flour in a small bowl or cup. Wisk the flour mixture into the simmering stock. The liquid should be very thick, if it is not, continue cooking until it reduces and thickens. When thick add the tender veggies, cooked chicken and sour cream, stir together until well combined and turn off heat. Let cool while the frozen puff pastry defrosts. Place chicken mixture into a 9x11 pan, top with thawed puff pastry, brush top with beaten egg and bake at 375 until golden brown.
4 cups chicken stock
1 small onion chopped
mixture of crunchy veggies(carrot, potato, celery, etc)
4T melted butter
4 T flour
mixture of tender veggies(peas, asparagus, squash, etc)
3-4 cups chopped chicken
1/2 cup sour cream
1 sheet puff pastry(thawed according to package directions)
Start onion and crunchy veggies in a small amount of oil, cook for a few minutes and then add about 1 cup of stock. Cook in high heat, softening the veggies and reducing the stock down. When stock is almost all gone add the remaining 3 cups of stock. Mix together the melted butter and flour in a small bowl or cup. Wisk the flour mixture into the simmering stock. The liquid should be very thick, if it is not, continue cooking until it reduces and thickens. When thick add the tender veggies, cooked chicken and sour cream, stir together until well combined and turn off heat. Let cool while the frozen puff pastry defrosts. Place chicken mixture into a 9x11 pan, top with thawed puff pastry, brush top with beaten egg and bake at 375 until golden brown.
Sunday, March 7, 2010
Funeral Cake
Ok....I know....what the heck is Funeral Cake??? Well, this is a recipe for a super simple cake that can be thrown together very quickly from things that are easliy kept in the pantry. I got the recipe for a co-worker years ago, she said she called it Funeral Cake because she could get a call that someone had died, throw this cake together, put it in the oven, be showered and dressed when it came out of the oven, pop the cake out and be ready to go to the funeral home. The name stuck, and the cake is wonderful. I think I have made this cake more than any other cake in my recipe book. It works great as a bundt cake, with a glaze or without. It also makes a great sheet cake, put some cream cheese frosting on it and it is over the top good!!!!
1 Duncan Heinz Butter Recipe Cake mix(I have used other brands and it is still yummy)
4 eggs
3/4 cup oil
3/4 cup water
Mix all ingredients together for 2 minunutes then add
1 can Betty Crocker Coconut Pecan Frosting
Mix together for another minute. Yes!! You put the frosting IN the cake!!!
Bake in a greased and floured bundt pan and bake at 350 for about an hour.
1 Duncan Heinz Butter Recipe Cake mix(I have used other brands and it is still yummy)
4 eggs
3/4 cup oil
3/4 cup water
Mix all ingredients together for 2 minunutes then add
1 can Betty Crocker Coconut Pecan Frosting
Mix together for another minute. Yes!! You put the frosting IN the cake!!!
Bake in a greased and floured bundt pan and bake at 350 for about an hour.
Mrs. Callie's Pound Cake
When I was working at the nursing home in New Iberia we had a wonderful woman who's husband we cared for. She was such a great support, alway there for Mr. Fred, always looking after us...the staff! She was such a happy, caring soul that I could not help but love her. She often would appear with a special treat for the staff.....but our favorite was the pound cake! It is simply the best pound cake I have ever eaten, and she was kind enough to share the recipe with me.....so this is for Mrs. Callie, and her awsome pound cake!!!
3 cups sugar
3 cups flour
2 sticks butter
1/2 cup Crisco shortning
1 cup milk
1/2 t baking powder
5 eggs
1/2 t salt
1 t lemon extract( or almond)
1t vanilla
Cream butter, sugar and Crisco until light and fluffy. Add in wet ingredients and mix well. Stir in dry ingrdients. Bake in a greased and floured pan at 350 for 1 1/2 hours. This makes one VERY large bundt pan cake, or 3 loaves(adjust cooking time for loaves) If you have a standard size bundt pan it will over flow...ask me how I know this...lol!!! I usually make a stand size bundt pan and one loaf pan and put the loaf cake in the freezer. This makes the most WONDERFUL strawberry short cake base...mmmm mmm good!!!
3 cups sugar
3 cups flour
2 sticks butter
1/2 cup Crisco shortning
1 cup milk
1/2 t baking powder
5 eggs
1/2 t salt
1 t lemon extract( or almond)
1t vanilla
Cream butter, sugar and Crisco until light and fluffy. Add in wet ingredients and mix well. Stir in dry ingrdients. Bake in a greased and floured pan at 350 for 1 1/2 hours. This makes one VERY large bundt pan cake, or 3 loaves(adjust cooking time for loaves) If you have a standard size bundt pan it will over flow...ask me how I know this...lol!!! I usually make a stand size bundt pan and one loaf pan and put the loaf cake in the freezer. This makes the most WONDERFUL strawberry short cake base...mmmm mmm good!!!
Saturday, March 6, 2010
Grandma Frieda's Brunt Sugar Fudge
I get more phone calls from family for this recipe at Christmas time than any other recipe. Grandma always made this for Christmas, she cut it in little tiny pieces, packed it into tins and passed it out to everyone. I think she could make it in her sleep. She even kept track of who liked pecans in it and who didn't. Everyone one of the cousins knew they had become an adult, when they got their very own little tin of burnt sugar fudge for Christmas. I loved to watch her make this. She used an old pressure cooker, the lid was lost long ago and I don't remember it ever having a handle. She would stand there stiring with an old wooden spoon, that was worn down and burnt black from YEARS of use and hundreds of batches of fudge. It did not surprise me when that old broken down pot was the most asked for thing from her kitchen when we cleaned out her house.
3 cups white sugar
1 lg can evaporated milk(or pet milk, as Grandma called it)
1/2 cup light Karo
small pat of butter
1 t vanilla
optional: 1 cup of chopped pecans
In a small heavy skillet melt 1/4 cup of the sugar. When brown add 1/4 cup water(be careful, this will splatter everywhere) and cook until the consistancy of syrup. At the same time, begin cooking remaining sugar, milk, and Karo in a large heavy sauce pan. When sugar syrup is ready, pour it into the milk and sugar mixture as it cooks. Cook to soft boil stage. Remove from heat, add butter and vanilla, beat until creamy. (Grandma would say "beat it until you think your arm is going to fall off....then beat it 3 more minutes" When thick and creamy add pecans, if you wish, and pour into a 8x8 buttered pan. Let cool completly before cutting. Cut into tiny little squares and pack into little tins with love.
3 cups white sugar
1 lg can evaporated milk(or pet milk, as Grandma called it)
1/2 cup light Karo
small pat of butter
1 t vanilla
optional: 1 cup of chopped pecans
In a small heavy skillet melt 1/4 cup of the sugar. When brown add 1/4 cup water(be careful, this will splatter everywhere) and cook until the consistancy of syrup. At the same time, begin cooking remaining sugar, milk, and Karo in a large heavy sauce pan. When sugar syrup is ready, pour it into the milk and sugar mixture as it cooks. Cook to soft boil stage. Remove from heat, add butter and vanilla, beat until creamy. (Grandma would say "beat it until you think your arm is going to fall off....then beat it 3 more minutes" When thick and creamy add pecans, if you wish, and pour into a 8x8 buttered pan. Let cool completly before cutting. Cut into tiny little squares and pack into little tins with love.
Creamed Corn
Let me start by saying.....I HATE creamed corn!! But this stuff is unlike any other creamed corn I have ever eaten. It is quick and easy to make, and has become a holiday favorite with our family over the years. This recipe makes alot, I usually make a 1/2 recipe.
2-20 oz bags of frozen corn
1 cup heavy cream
1 cup whole milk
1t salt
2 T sugar
pinch pepper
2 T melted butter
2 T flour
Combine all ingredients except the last 2, bring to a boil. Simmer 5 minutes. Blend flour and butter together, add to corn. Mix well, bring back up to a simmer and remove from heat.
This reheats beautifully!
2-20 oz bags of frozen corn
1 cup heavy cream
1 cup whole milk
1t salt
2 T sugar
pinch pepper
2 T melted butter
2 T flour
Combine all ingredients except the last 2, bring to a boil. Simmer 5 minutes. Blend flour and butter together, add to corn. Mix well, bring back up to a simmer and remove from heat.
This reheats beautifully!
Chicken and Dumplings 2 ways
My husband and I cooked Chicken and Dumplins together on our first date, so you know this must be a favorite! But we soon learned that we make two very different styles of Chicken and Dumplings. His is made with a boiled chicken, the way his Gram did, so the gravy is white. Mine is made by browning the chicken first, the way my Grandma Frieda did, so it has a light brown gravy. I think mine is better.....he thinks his is....so I will let you be the judge!!!!
We both make the actual dumplins the same....so here is the recipe for that.
Dumplins
2 cups self rising flour
4 tablespoons butter
milk(enough to make a soft dough)
Cut butter into flour until it is the size of small peas. Add enough milk to make a soft dough, don't stir too much. Turn out on to a waxpaper lined counter top and roll thin. I cut into rectangles, Steve cuts his into triangles, and let dry on counter top while your chicken cooks. Flip dumplings over after about an hour, so they dry on both sides. This will keep your dumplings from falling apart so much as they cook....makes a firmer dumpling. If you want puffy dumplings, make right before dropping into broth.
My Grandma Freida's Chicken and Dumplins(brown gravy)
one chicken, cut into pieces
one onion chopped
2 cloves of garlic chopped
4 cups chicken broth(homemade is best, but canned will do)
salt, red pepper, garlic powder, and black pepper
Brown seasoned chicken peices, in a small amount of oil, in large Magnalite roaster. When good and brown add chopped onion and about 1/2 a cup of broth. Cook down until most liquid has evaporated and there are browned bits on the bottom of the pan. Repeat. Now add the rest of the chicken stock and the garlic. If the broth does not completly cover your chicken pieces, add water to cover. Season, go easy on the salt, you can add more at the end of the cooking as needed. Cook covered, on low, until chicken is very tender and starting to fall apart(a couple of hours). Remove chicken from broth and let cool a bit. Remove chicken from the bones, the meat will be added back into the pot once the dumplings are done.
Now we cook the dumplings! Bring the broth to a full rolling boil. Drop dumplings into broth, a couple at a time, so they won't stick together. Stir very gently, lower heat to low, cover and let cook 20 minutes, Add chicken meat back into the pot and it is ready to serve!
Steve's Gram's Chicken and Dumplings(white gravy)
One whole chicken
salt and black pepper
water or broth
Boil seasoned chicken in water or broth until falling off the bone. Remove chicken from the pot and remove meat from the bones. Cook dumplings in the method listed above. When dumplins are done, add chicken back into the pot. Make sure you use plenty of black pepper, it is the main seasoning in the dish.
As you can see, Steve's is easier....but mine is BETTER!!! But I have to admit, even my mother likes Steve style dumplings better!! This recipe does not make for good left over...it tends to turn to goo. So eat up...enjoy them while they are hot!!
We both make the actual dumplins the same....so here is the recipe for that.
Dumplins
2 cups self rising flour
4 tablespoons butter
milk(enough to make a soft dough)
Cut butter into flour until it is the size of small peas. Add enough milk to make a soft dough, don't stir too much. Turn out on to a waxpaper lined counter top and roll thin. I cut into rectangles, Steve cuts his into triangles, and let dry on counter top while your chicken cooks. Flip dumplings over after about an hour, so they dry on both sides. This will keep your dumplings from falling apart so much as they cook....makes a firmer dumpling. If you want puffy dumplings, make right before dropping into broth.
My Grandma Freida's Chicken and Dumplins(brown gravy)
one chicken, cut into pieces
one onion chopped
2 cloves of garlic chopped
4 cups chicken broth(homemade is best, but canned will do)
salt, red pepper, garlic powder, and black pepper
Brown seasoned chicken peices, in a small amount of oil, in large Magnalite roaster. When good and brown add chopped onion and about 1/2 a cup of broth. Cook down until most liquid has evaporated and there are browned bits on the bottom of the pan. Repeat. Now add the rest of the chicken stock and the garlic. If the broth does not completly cover your chicken pieces, add water to cover. Season, go easy on the salt, you can add more at the end of the cooking as needed. Cook covered, on low, until chicken is very tender and starting to fall apart(a couple of hours). Remove chicken from broth and let cool a bit. Remove chicken from the bones, the meat will be added back into the pot once the dumplings are done.
Now we cook the dumplings! Bring the broth to a full rolling boil. Drop dumplings into broth, a couple at a time, so they won't stick together. Stir very gently, lower heat to low, cover and let cook 20 minutes, Add chicken meat back into the pot and it is ready to serve!
Steve's Gram's Chicken and Dumplings(white gravy)
One whole chicken
salt and black pepper
water or broth
Boil seasoned chicken in water or broth until falling off the bone. Remove chicken from the pot and remove meat from the bones. Cook dumplings in the method listed above. When dumplins are done, add chicken back into the pot. Make sure you use plenty of black pepper, it is the main seasoning in the dish.
As you can see, Steve's is easier....but mine is BETTER!!! But I have to admit, even my mother likes Steve style dumplings better!! This recipe does not make for good left over...it tends to turn to goo. So eat up...enjoy them while they are hot!!
Friday, March 5, 2010
Fried Squash(or any veggie)
This is my mothers way of frying squash, zuchinni and mushrooms...or any veggie! The light coating is wonderful, no heavy breading to cover the flavor of the veggies!
Slice squash into 1/4 inch disks. Srinkle with garlic powder and red pepper. Make a mixture of one egg, beaten, and 1 heaping tablespoon of flour. Add enough milk to thin it out a bit. Dip squash slices into egg mixture and then into flour. Fry until golden brown. Sprinkle salt and serve.
Slice squash into 1/4 inch disks. Srinkle with garlic powder and red pepper. Make a mixture of one egg, beaten, and 1 heaping tablespoon of flour. Add enough milk to thin it out a bit. Dip squash slices into egg mixture and then into flour. Fry until golden brown. Sprinkle salt and serve.
Shrimp and Egg Stew
Got some fresh shrimp today, they were swimming this morning. They are pretty, but small, so I decided to make a shrimp stew.
About 2lbs shrimp, deheaded and peeled(reserve the heads and shells for stock)
3 strips bacon
1 onion, chopped
2 T flour
2 cloves garlic, chopped
4 green onions, chopped
a few sprigs of fresh parsley, chopped
2 cups shrimp stock(or chicken stock)
4 eggs
season with red pepper, black pepper, salt, garlic powder and red pepper flakes
To make stock place shrimp shells and heads into a pot with about 3 cups water, the peels from your onions, garlic, green onions and parsley stems and cook for 30 to 45 minutes, strain. The vegetable trimmings add so much flavor and a beautiful color to your stock!
Now to start the stew cook the 3 strips of bacon in a large pan, remove from pan and reserve. Add chopped onion and cook over medium heat until it begins to soften. Then add the 2 T of flour to make a roux, cook until a light nutty brown color, stirring often. You do not want to let the flour burn! Add shrimp stock, garlic, green onions and parsley and and cook until thick(about 15-20 minutes). When thick, add the shrimp and cook until pink(this will only take a few minutes). Bring to a rapid simmer and crack 4 eggs, one at a time, and drop into gravy. Lower heat and cover. Let cook until eggs are set. You are basicaly poaching the eggs in the stew gravy. Sprinkle in the crumbled reserved bacon. Serve over rice.
About 2lbs shrimp, deheaded and peeled(reserve the heads and shells for stock)
3 strips bacon
1 onion, chopped
2 T flour
2 cloves garlic, chopped
4 green onions, chopped
a few sprigs of fresh parsley, chopped
2 cups shrimp stock(or chicken stock)
4 eggs
season with red pepper, black pepper, salt, garlic powder and red pepper flakes
To make stock place shrimp shells and heads into a pot with about 3 cups water, the peels from your onions, garlic, green onions and parsley stems and cook for 30 to 45 minutes, strain. The vegetable trimmings add so much flavor and a beautiful color to your stock!
Now to start the stew cook the 3 strips of bacon in a large pan, remove from pan and reserve. Add chopped onion and cook over medium heat until it begins to soften. Then add the 2 T of flour to make a roux, cook until a light nutty brown color, stirring often. You do not want to let the flour burn! Add shrimp stock, garlic, green onions and parsley and and cook until thick(about 15-20 minutes). When thick, add the shrimp and cook until pink(this will only take a few minutes). Bring to a rapid simmer and crack 4 eggs, one at a time, and drop into gravy. Lower heat and cover. Let cook until eggs are set. You are basicaly poaching the eggs in the stew gravy. Sprinkle in the crumbled reserved bacon. Serve over rice.
Thursday, March 4, 2010
Tonight is leftovers!
I made a crockpot beef roast earlier in the weeks....so tonight is leftovers! I going to transform a cold hunk of roast and some yummy gravy into beef hash. This is another dish that reminds me of my childhood. Hash was my Mom's way of stretching the grocery budget, but was never Dad's favorite. Luckily, my Stevie loves it!! I will also be serving acanna, this is our family's favorite vegetable. Acanna is the first can of veggies I find when I open the pantry, or the one that falls out....lol!!! To complete the meal will be the pop-a-can biscuits I got on sale last week...got to stretch that dollar even further!! So now I am headed to walmart to cash in my free Nabisco cookie coupon, it expires today....and I CANNOT let that one go to waste!!!
Wednesday, March 3, 2010
Grandma Frieda's Chicken Salad
I learned to make this from my grandmother, it was her old standby that she brought to every baby shower, wedding, and family reunion. She made hers by using this giant old metal meat grinder that PawPaw Spec would bolt to the kitchen counter. There was no recipe, I had to watch and guess at measurements. I have made it for so long myself that I make it with no measuring. So this is my best guess at measurments. You just have to make it like Grandma said...."till it looks right"
About 1/2 a cooked chicken, chopped VERY fine
2 eggs chopped very fine
1-2 green onions chopped very fine
1 heaping spoon dill pickle relish
1 good squirt spicey brown mustard
1 good squirt ranch dressing
enough mayo to make it a good spreading consistancy
red pepper and black pepper to taste
Mix well and let sit over night in the ice box....but I can never wait that long! this is not a chunky crunchy chicken salad.....it is a good sandwich spreading chicken salad. It is simple, but oh so good!!
About 1/2 a cooked chicken, chopped VERY fine
2 eggs chopped very fine
1-2 green onions chopped very fine
1 heaping spoon dill pickle relish
1 good squirt spicey brown mustard
1 good squirt ranch dressing
enough mayo to make it a good spreading consistancy
red pepper and black pepper to taste
Mix well and let sit over night in the ice box....but I can never wait that long! this is not a chunky crunchy chicken salad.....it is a good sandwich spreading chicken salad. It is simple, but oh so good!!
Green Chili
This is, hands down, my most asked for recipe.
2 lbs pork, cut into 1" pieces
2 large onions
3 cloves garlic
6-8 med size tomatillos(not tomatoes!!!)
4-6 assorted peppers(anaheim, bell, banana, jalapeno, whatever you like)
2 cans roasted chopped green chilies
1 small can green salsa
2 cans green enchilada sauce
4 cups chicken broth
Season with red pepper, black pepper, garlic powder, salt and cumin
Searve with sour cream, grated cheese and warm flour tortillas
Place peppers and tomatillos(paper skins removed and washed) on a baking sheet and roast in the oven at 450 until skins are charred. Let cool and then peel away skins and seeds of peppers and chop peppers and tomatillos. Brown cubed pork in a large pot, after browned add onions and a small amount(about a cup) and cook, stirring often, until all moisture is gone and the drippings are nice and brown on the bottom of the pot. Add remaining broth, garlic, all canned ingredients and the roasted peppers and tomatillos. If there are any bones from your pork, throw them in to cook with the chili, they add lots of flavor, but remove before serving. Season with the listed spices. The peppers you use will determone how hot your chili is, so season to taste. Let simmer, covered, for at least 2 hours or until the pork is starting to fall apart, add water as needed through the cooking process. The end result will be the consistancy of a thick soup. I sometimes thicken the chili with a little cornstarch and water if it is too thin. Serve topped with a spoon full of sour cream and some grated cheese, use warm soft flour tortillas as dippers.
2 lbs pork, cut into 1" pieces
2 large onions
3 cloves garlic
6-8 med size tomatillos(not tomatoes!!!)
4-6 assorted peppers(anaheim, bell, banana, jalapeno, whatever you like)
2 cans roasted chopped green chilies
1 small can green salsa
2 cans green enchilada sauce
4 cups chicken broth
Season with red pepper, black pepper, garlic powder, salt and cumin
Searve with sour cream, grated cheese and warm flour tortillas
Place peppers and tomatillos(paper skins removed and washed) on a baking sheet and roast in the oven at 450 until skins are charred. Let cool and then peel away skins and seeds of peppers and chop peppers and tomatillos. Brown cubed pork in a large pot, after browned add onions and a small amount(about a cup) and cook, stirring often, until all moisture is gone and the drippings are nice and brown on the bottom of the pot. Add remaining broth, garlic, all canned ingredients and the roasted peppers and tomatillos. If there are any bones from your pork, throw them in to cook with the chili, they add lots of flavor, but remove before serving. Season with the listed spices. The peppers you use will determone how hot your chili is, so season to taste. Let simmer, covered, for at least 2 hours or until the pork is starting to fall apart, add water as needed through the cooking process. The end result will be the consistancy of a thick soup. I sometimes thicken the chili with a little cornstarch and water if it is too thin. Serve topped with a spoon full of sour cream and some grated cheese, use warm soft flour tortillas as dippers.
Fast Fake-out Seafood Alfrado with Cheese Tortellini
This is a super fast yummy dish....15 minutes and it's on the table!
Olive Oil
3 T butter
3 cloves garlic
1 T flour
1 cup chicken stock
about 1 1/2 cups milk
8 oz imitation crab(or shrimp, crab or crawfish...if the price is right...even leftover cooked chicken will work!)
salt, red pepper, black pepper, and red pepper flakes
one large package cheese totallini(or ravioli, or plain pasta)
Cook pasta in boiling water according to package directions.
Heat small amount of olive oil and butter in a large saute pan, add garlic and cook for one minute. Add flour and stir into oil and butter, cook one minute. Add chicken stock and milk, if too thick add more milk. When bubbling add seafood and season to taste with spices. Cook for an additional couple of minutes...add cooked pasta and serve.
Super fast and it's on the table!
Olive Oil
3 T butter
3 cloves garlic
1 T flour
1 cup chicken stock
about 1 1/2 cups milk
8 oz imitation crab(or shrimp, crab or crawfish...if the price is right...even leftover cooked chicken will work!)
salt, red pepper, black pepper, and red pepper flakes
one large package cheese totallini(or ravioli, or plain pasta)
Cook pasta in boiling water according to package directions.
Heat small amount of olive oil and butter in a large saute pan, add garlic and cook for one minute. Add flour and stir into oil and butter, cook one minute. Add chicken stock and milk, if too thick add more milk. When bubbling add seafood and season to taste with spices. Cook for an additional couple of minutes...add cooked pasta and serve.
Super fast and it's on the table!
Tuesday, March 2, 2010
Mexican Chicken Lasagna
This is very similar to my Chicken Enchiladas, but quicker and faster because you just layer everything in the pan, instead of rolling all the enchiladas!
1 onion chopped
2 cloves garlic chopped
2 cups chicken broth
2 cups cooked cubed chicken
1 small can green chilis
1 8oz package cream cheese, cubed
1 large can or 2 small cans of green enchilada sauce
1 can corn(or beans) drained
2 cups shredded cheddar cheese
1 cup sour cream
flour tortillas
season to taste with salt, black papper, red pepper, garlic powder and cumin
Into a large pan with a small amount of oil, put onions and garlic. Begin cooking over medium heat, when the onions begin to soften add chicken stock and reduce by at least half. When reduced add chilis, chicken and season. Cook until chicken is warmed through and both has reduced a bit more. Add cream cheese and stir until completly melted.
Now assemble the lasagna. Spray a 9x13 pan with cooking spray. Layer flour tortillas, 1/2 of chicken mixture, 1/2 of corn, 1/3 of cheese and1/3 of enchilada sauce. Reapeat. Top with flour tortillas. Mix the 1/3 enchilada sauce with sour cream and pour over the flour tortillas. Top with the remaining grated cheese. Bake at 350 until lightly browned and bubbly......about 45 minutes. Let cook at least 10 minutes to firm up.
1 onion chopped
2 cloves garlic chopped
2 cups chicken broth
2 cups cooked cubed chicken
1 small can green chilis
1 8oz package cream cheese, cubed
1 large can or 2 small cans of green enchilada sauce
1 can corn(or beans) drained
2 cups shredded cheddar cheese
1 cup sour cream
flour tortillas
season to taste with salt, black papper, red pepper, garlic powder and cumin
Into a large pan with a small amount of oil, put onions and garlic. Begin cooking over medium heat, when the onions begin to soften add chicken stock and reduce by at least half. When reduced add chilis, chicken and season. Cook until chicken is warmed through and both has reduced a bit more. Add cream cheese and stir until completly melted.
Now assemble the lasagna. Spray a 9x13 pan with cooking spray. Layer flour tortillas, 1/2 of chicken mixture, 1/2 of corn, 1/3 of cheese and1/3 of enchilada sauce. Reapeat. Top with flour tortillas. Mix the 1/3 enchilada sauce with sour cream and pour over the flour tortillas. Top with the remaining grated cheese. Bake at 350 until lightly browned and bubbly......about 45 minutes. Let cook at least 10 minutes to firm up.
Let's get started!
Ok folks.....at the urging of my many fans...lol!!! Really just a few good friends, I have decided to start blogging my daily cooking. I love to cook and greatly enjoy coming up with new and different recipes to try out on my family. But our favorites are the old family recipes. I was lucky enough to learn so much from my dear Grandma Frieda before she passed away, but she did not write anything down. I had to watch what she was doing and guess the measurments. Her favorite way to cook was "just add enough till it looks right" I also have so many family recipes from my mom, Grandma Lois and many aunts and great aunts. It is time to get them into one place. So now I begin my jouney to document the things I come up with....and who knows, we might just start some new family traditions along the way.
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